Horseradish is divided into two parts. The leaves can be added raw to salads. However it is the root of the plant that most people are familiar with. It figures prominently in the cooking of its native region of eastern Europe and western Asia where it grows wild. The freshly grated root is extremely pungent enough to make your eyes sting and nose run. Adding vinegar or lemon juice enable an reaction that produces the sharp, peppery flavour we are familiar with. Traditionally served to accompany roast beef in the British Isles, tongue in Germany, and boiled beef in Austria and elsewhere. Fresh horseradish will keep for several weeks in the refrigerator, and for more than a year in the freezer.